Linat-an is a boiled pork soup dish that resembles Pork Nilaga. Although both dishes might sound the same, there are notable differences that can help us distinguish one from the other.
Linat-an makes use of lemongrass (tanglad) and it also requires vegetables that are not present in Nilaga, such as: red bell pepper, string beans (sitaw), and taro root (gabi). As far as I am concerned, this soup dish is more of a Sinigang without a souring agent.
The lemongrass plays a great role in enhancing the flavor of this dish and the gabi makes the texture of the soup thicker, which I find enjoyable. If you have not tried to cook Linat-an before, I encourage you to give it a try. You’ll surely love it!
Ingredients:
2 lbs. pork spare ribs
5 string beans, cut in 2 1/2 inch length
A bunch of green onions, cut in 3 inch length
2 medium taro root (gabi), chopped
A bunch of lemongrass, cleaned and tied together
3 cups rice washing
3 cups beef or pork broth
1 small red bell pepper, sliced
1 medium yellow onion, quartered
Salt and pepper to taste
Cooking Procedure:
Combine rice washing and beef broth in a cooking pot. Bring to a boil.
Put-in the spare ribs, lemongrass, and onion. Simmer for 45 to 60 minutes or until the pork becomes tender.
Add-in the gabi. Cook for 5 to 8 minutes.
Put-in the string beans and bell pepper. Cook for 3 minutes.
Add the green onions. Cook for a minute.
Add salt and pepper to taste.
Transfer to a serving plate.
Serve. Share and enjoy!
Number of servings (yield): 4
not mine.credit and source: PANLASANGPINOY
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